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Chicken and Potato Bake with Tarragon Recipe

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This recipe for Chicken and Potato Bake with Tarragon, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenifer Kirkpatrick


2 lb. potatoes
1 - 11/2 lb.chicken breasts
2 tbsp. seasoned flour
1 oz. butter
1 tsp. dried tarragon
1/4 pint crème fraiche
1 large clove garlic peeled and crushed
Tarragon sprigs to garnish.
3 pint shallow ovenproof dish.

Scrub potatoes and par-boil for around 8 mins. Drain well.
Set oven to Gas mark 4 or 350 degrees F.
Coat the chicken breasts in the seasoned flour. Melt the butter in a frying pan with the tarragon. Add the chicken and fry for 2 minutes on each side. Remove the chicken from pan. Reserve butter. Arrange the chicken and sliced potatoes in overlapping layers in the dish.
Season the cream well with salt, pepper and crushed garlic. Spoon over the chicken and potatoes. Brush reserved butter over the chicken and potatoes.
Bake, uncovered, above the centre of oven for 45 mins. to 1 hour. If liked, brown under the grill after brushing with a little extra oil or butter.
Garnish with tarragon sprigs.
Serve with greens.

Number Of Servings:
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